Pool Grill Cook

Discovery Land Company•Nashville, TN

1d•Onsite

About The Position

The Troubadour Golf & Field Club, located outside Nashville, Tennessee, is seeking a Pool Grill Cook to join its Food and Beverage Culinary Department. This role is vital to the culinary team, assisting with food preparation, deliveries, and maintaining kitchen cleanliness. The Cook will work with a diverse range of ingredients and cooking styles, requiring a passion for food. Collaboration with the entire culinary team is essential for creating unique and enjoyable dining experiences for members and fellow employees, contributing to the overall Discovery Land Company experience. Multiple full-time, year-round, and seasonal positions are available, supporting Pool Service, Golf Course Dining, and Activation Stations.

Requirements

Minimum 1 year line/prep cook experience in fine dining restaurant/luxury resort/private club.
Ability to chop, prepare, or cook food items and a familiarity with a range of cooking techniques.
Understand and abide by all federal, state, and local food safety and sanitation regulations, including state required food handler certificates.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

High School diploma, GED or equivalent vocational training with job-related courses (preferred).
Additional languages preferred.

Responsibilities

Assist in set up/preparation of culinary program for the season and on a daily basis.
Set up assigned station with predetermined mise en place to ready station for service.
Prepare food items for any and all food outlets according to designated menus/recipes by Executive Chef.
Prepare food items for members/guests as requested using quality predetermined method in a timely/confident manner.
Cook all food according to recipes, quality/presentation standards and food preparation check lists.
Demonstrate safe/proper use of all equipment at all times, checking to ensure correctness of temperatures of appliances/food.
Demonstrate proper-efficient production of food items to achieve maximum productivity and reduce kitchen waste.
Monitor all food quality/presentation while preparing food.
Stock/rotate food.
Alert Sous Chef of low inventory items.
Work line, salad station, prep station, and any other stations as needed.
Control pace of food orders/set tone for ticket flowing process.
Peeling and chopping vegetables.
Preparing cuts of meat, Filleting and deboning fish.
Putting away deliveries of stock.
Clean stations and equipment, and other areas as necessary.